Meal Plan March 9-14

*New Recipe
Links to Recipes on Blog
^ Recipes being re-blogged

Sunday
Chicken Teriyaki Casserole*
Hot and Sour Soup

Monday
Pork Chops
Fried Cabbage and Noodles^
Applesauce

Tuesday
Crock Pot Cream of Mushroom Soup
Bread

Wednesday (Alex's Pick)
Fish Sticks
Mac n Cheese
Corn

Thursday
I'm going out. The boys will have leftovers.

Friday
Mom's Goulash
Garlic Bread

Good-for-You Everyday Meals Day 3

Whew...it's been a fun week here on EMM...3 days of new recipes from Gooseberry Patch from their latest cookbook, Good-for-You Everyday Meals. We've already enjoyed an overnight oatmeal recipe; and a fantastic chicken dinner you're family will love. Today, I am ending this fabulous week with a veggie dish that is hands down, my new favorite roasted vegetable recipe; and one that could easily be served a couple different ways.

I love roasted vegetables. In fact, I think folks out there who turn their noses up at veggies, or maybe their kids do, should try roasting them before they write them off completely. Cooking veggies in the oven with oil and seasonings just does something magical to them. It gives them an almost "nutty" flavor, developing the sugars more than if boiled or steamed; and results in sweet, tender, and delicious dishes.

I've made a ton of roasted veggie recipes, trying different combinations, different spices and herbs...and without a doubt, this is definitely in my top 3 of all time. The minute I saw onion soup mix in the recipe, I had a hunch it would be dynamite because I already make a roasted red potato recipe using it, and they are out of this world yummy.

I love all the colors this dish has, along with the variety of veggies themselves. I served them along side a beef roast, but there is no doubt they could easily be a main dish for a scrumptious meat-free meal. Or even better, make them when having a large group over, and let them play double duty as a side dish for those who do eat meat, and a main dish for those who don't! Plus, it's totally adaptable to include your favorite vegetables.

As other Gooseberry Patch recipes I share, I will give it to you as published, with any changes I made in the note below.

In case you are coming to the party a little late, be sure to stop by Monday's post to see how you can win a copy of Good-for-You Everyday Meals for yourself!

Sisters' Baked Harvest Vegetables
Found on page 151 Submitted by Stacy Lane, Laurel, DE
4 potatoes or 2 potatoes and 2 turnips, peeled and cubed
1 bunch broccoli, cut into bite-size florets
2 c. green beans, trimmed
3 carrots, peeled and cut into 1/4" rounds
1 zucchini, cut into 1/4" rounds
1 yellow squash, cut into 1/4" rounds
1/2 c. olive oil
1 (1.35 oz.) package onion soup mix

Preheat oven to 350. Combine all vegetables in a lightly greased 9x13 pan. Drizzle with oil and toss to coat. Sprinkle with soup mix and toss again. Bake, uncovered, for 45 minutes until all veggies are tender. *NOTE* I omitted the green beans and broccoli, but added 1 extra potato and carrot.  I also substituted parsnips for the 2 turnips. I also sprinkled with a little parsley at the end before serving.

Shared on The Country Cook Mar. 7, 2014

Vegetables at Very Good Recipes

Good-for-You Everyday Meals Day 2

Welcome to the 2nd day of Gooseberry Patch week here on EMM. All this week I'm featuring recipes from their fabulous new cookbook, Good-for-You Everyday Meals. (Yeah, is there a more appropriate title for the Everyday Mom to cook from??!!) Monday I shared a fantastic breakfast recipe with you; and today I've got hands down, one of the most delicious things I've put into my mouth in that last few months.

The second recipe that caught my eye while I was marking all the ones I wanted to try (which truthfully was pretty much every other page) was something I had heard of many times, but never tried, let alone cooked. But let's face it, if something has the word "mom's" in the title...it has to be good. And then, if it includes egg noodles...you're almost guaranteed a winner!

For those of you who don't know, chicken paprikash, is of Hungarian decent and one of their most popular stews; and seasoned with lots of red paprika. For me, I think a good way to describe it is a chicken version of stroganoff that has more veggies and a lighter sauce. Now, don't leave me comments telling me it's nothing like stroganoff, I'm just trying to come up with a way for those of you who have never heard of it, or seen it, to have a mental picture in your mind.

This recipe is the perfect weeknight supper because it cooks in one skillet; and is ready in almost no time at all. And even if you are only cooking for a few people, like our family of 3, be sure to make the entire recipe because the leftovers are totally amazing, and only taste better the next day...or the next! Head's up, the recipe below is the way it was published. Read my notes to see the slight changes I made for us.

Oh, and if you haven't heard yet, the great folks at Gooseberry Patch are giving you a chance to win a copy of Good-for-You Everyday Meals! Click here to see the giveaway details. And be sure to come back Friday to see my special week of features wrap up with yet another delicious dish!

Mom's Chicken Paprikash

Found on pg. 115 Submitted by Nancy Bogart, Euclid, OH

8 oz. wide egg noodles, uncooked

4 TBS butter, divided

1 onion, thinly sliced

1 green or red pepper, thinly sliced

2 TBS sweet paprika

2 cloves garlic, pressed

2 lbs. boneless, skinless chicken breast, cut into 2-inch cubes

1/2 tsp. salt

1/4 tsp. pepper

1 (14.5 oz.) can chicken broth

1 (14.5 oz.) can diced tomatoes

1 c. sour cream

Garnish: chopped fresh parsley

Cook egg noodles according to package directions; drain and set aside. Meanwhile, melt 2 TBS butter in Dutch oven over medium heat. Add onion, green or red pepper, paprika and garlic; saute' until onion is soft and aromatic. Remove onion mixture to a bowl; cover and keep warm. Melt remaining butter in pan. Add chicken, salt and pepper; cook until golden on all sides. Return onion mixture to pan; add broth and tomatoes with juice. Cover and cook about 20 minutes, until chicken juices run clear when pierced. Reduce heat to low. Stir in noodles and sour cream; warm through. Serve garnished with parsley. Makes 6 servings. *NOTE* I actually used boneless skinless chicken thighs, added much more salt and pepper, and 2 tsp. dried parsley, plus extra for garnish.

Shared on The Country Cook Mar. 7, 2014

Good- for- You Everyday Meals Day 1 {A Review and Giveaway}

Welcome to Gooseberry Patch week on EMM! I'm so excited to share this latest cookbook with you from my good friends at GP, and can't wait to show you just a few yummy recipes you can find in their newest cookbook gem.

Good-for-You Everyday Meals...you know when I read that title, it was like kismet! What better title for your Everyday Mom to dive into and cook my way through!

So, every day this week I will be featuring recipes from this newest title in my collection, each one more delicious than the next!

With everything from starters and main dishes, to sides, salads, snacks and desserts, it has something for everyone!

Each section has so many yummy things to choose from, it was hard to pick only a few to share with ya'll. Believe me, there are enough pages "dog-earred" in my copy, I could share a different one each day, and not finish for months! But I decided the best one to begin with would be something for breakfast!

When I saw this recipe I knew it would be perfect for a busy weekend when we had a lot going on. Why? because it would cook itself while I slept, and breakfast would be waiting on us when we got up Sunday morning. But think about how great that would be on a busy weekday morning when you're rushing around for work and school too! In fact, I think this would also be wonderful to cook on Sunday, cool it down, and keep in the fridge to reheat for breakfast all week long!

I had never tried the steel cut oats before, but had heard they were perfect for the Crock Pot. They hold up really well to slow cooking, and make for a hearty, comforting way to start your day. Oh, and let me just tell you...the house is going to smell amazing when you cook these, which makes crawling out of bed just a little bit easier!

If your mornings are super crazy, but you still want something warm to send your family on its way, this would be absolutely perfect! Oh, and the great folks at Gooseberry Patch have included a copy of Good-for-You Everyday Meals for one lucky EMM fan too! Just scroll down to find the giveaway! And be sure to come back Wednesday and Friday to see what other scrumptious things I made!

Overnight Apple-Cinnamon Oats

Found on page 25, Contributed by Dana Rowan Spokane, WA

2 apples, peeled, cored and chopped

2 c. milk

1 1/2 c. water

1/2 c. unsweetened applesauce

1 c. steel-cut oats, uncooked

1/4 c. brown sugar, packed

1 TBS butter, diced

1 tsp. cinnamon

1/4 tsp. salt

Garnish: maple syrup, milk, applesauce, chopped walnuts, raisins, dried cranberries, etc.

Spray a Crock Pot with non stick spray. Add all ingredients except garnish. Stir. Cover and cook on LOW for about 7 hours. If desired, stir in a little more milk or water for desired consistency. Spoon into bowl, garnish as wanted. Makes 6 servings

*NOTE* After 7 hours, mine had scorched just a bit on the sides, so I probably would do 6 hours next time. If you have a programmable slow cooker, I'm sure it wouldn't do this. Also included with this recipe is this great tip, which I just had to share: Fill a muffin tin with yummy oatmeal toppings...making it easy for everyone to help themselves!

Shown here garnished with maple syrup and dried cranberries

Shared on The Country Cook Mar. 7, 2014

CLOSED

********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. 

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Friday March 14, 2014

(1) Lucky Winner will receive:
(1) copy of

Mandatory Entry:

1. Leave a comment telling me your favorite good-for-you dish!

Extra Entry:

1. Become a Gooseberry Patch fan on Facebook. Leave me a comment when you have. 

2.  Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

3. Follow Gooseberry Patch on Pinterest. Leave me a comment when you have. 

GOOD LUCK!

Disclaimer: I was given a free cookbook and one to give away to a fan for this review. All thoughts and opinions are my own.

Soul Food Saturday #45

You know those foods you remember as a kid that make your heart sing and completely satisfied? The ones that may have been written down but never seem to taste exactly like hers? I was feeling very nostalgic and needed my Nana's goulash. Just the thought of it brought me back to a warm cozy place. But being that I didn't have much time on a busy weeknight I had to pull off her recipe with what I had on hand. So this one is to my Nana, thanking her for giving me the love of cooking for the ones I love.

Goulash On a Weeknight
1 tbs. Olive oil
1 lb. ground beef
1 medium onion, chopped
1 Anaheim chile pepper, seeded and diced
1 14.5 oz can stewed Italian tomatoes
1 29 oz can spaghetti meat sauce
1 pound precooked elbow noodles
Salt to taste
1/2 tbs. Granulated garlic
1 tbs. Dried parsley
1 tsp. Paprika

In a medium skillet add oil, chile pepper, and onion. Stir to combine. Cook until onions are clear. Add ground beef, salt, 1/2 of garlic and 1/2 of parsley. Stir to combine and break up the meat. Cook until meat is browned and cooked through. Drain if needed. Add stewed tomatoes, sauce, and remaining spices. Stir to combine. Simmer just until sauce has thickened. Finally add pasta, stir gently to combine and warm through. Serve hot with your favorite bread! Enjoy!